| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chinese lettuce |
| 2 |
tb |
Sugar |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 3 |
dr |
Tabasco sauce; more or less |
| 1 |
tb |
Oil |
INSTRUCTIONS
1. Separate lettuce leaves. Parboil to soften slightly (2 to 3 minutes).
2. Roll each leaf up tightly; then cut in 1-inch sections. (If leaves
are wide and unwieldy, cut in half lengthwise first.) Place in a shallow
bowl.
3. Combine sugar, vinegar, soy sauce, salt and Tabasco Sauce. Heat oil.
Add sugar-vinegar mixture, stirring quickly to dissolve sugar. Pour over
lettuce at once.
4. Let stand 30 minutes at room temperature. Then refrigerate, covered,
overnight.
VARIATION: For the Chinese lettuce, substitute round white cabbage.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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